One thing we have in abundance here on Long Island is fresh local bluefish. Another thing we have plenty of is fresh local liquor stores. And in almost all of those strip-mall shoppes is a bottle of Jim Beam. So, lets combine these two local favorites into a main course of Jim Beam Bluefish.
Here’s what you’ll need:
- 1 jigger Jim Beam
- Brown Sugar, 6 tsp unpacked
- Soy Sauce, 2 tbsp
- Ginger, ground, 1 tbsp
- Lime Juice, 1 fl oz
- Garlic, 3 cloves, minced
- Pepper, black, 1 dash
- 1 ½ pounds of bluefish fillets
Combine the marinade ingredients in a large zip lock bag & seal and keep in the fridge for 1 1/2 hours.
Now, heat a large skillet. Give it s coating of vegetable oil. Add bluefish and marinate to skillet and cook for 4 minutes on each side or until desired degree of doneness.
Then place on plates and drizzle with sauce. I like to serve this up with oven roasted potatoes and a bottle of Sam Adams Cherry Wheat beer.